@justanotherc00k: 🦪 CLAMS LASAGNA 🦪 Serves 4 For the clams * 1.5 kg clams * 1 shallot, finely sliced * 3 garlic cloves, sliced * 1 chili, sliced * Parsley stems * 1 cup white wine For the clam béchamel * 75 g butter * 75 g flour * 1 garlic clove, grated * 500 ml clam juice (or 1 L clam juice for a more intense seafood flavor) * 500 ml milk * 1 tbsp chili flakes * 100 g Parmesan cheese, grated For the pasta dough * 500 g pasta flour * 5 eggs For the green oil * 1 bunch fresh parsley * 3 anchovies * Olive oil * Juice of ½ lemon Clean the clams well by rinsing them and soaking them in salted water for 20–30 minutes. In a large pot, add the shallot, garlic, chili, parsley stems, and white wine. Add the clams, cover with a lid, and steam until the clams open. Discard any clams that remain closed or are broken. Remove the clam meat from the shells and reserve. Strain and reserve the cooking liquid. For the béchamel, melt the butter in a saucepan. Add the grated garlic and cook for 1 minute. Stir in the flour and cook for 2 minutes. Gradually whisk in the clam juice and milk. Simmer for about 5 minutes, stirring constantly, until thickened. Add the chili flakes and Parmesan cheese, then season to taste. Set aside. For the pasta dough, mix the flour and eggs until a smooth dough forms. Wrap and rest in the refrigerator for 30 minutes. Roll through a pasta machine into thin lasagna sheets. Blanch the sheets in salted boiling water for 2 minutes, then transfer to an oiled baking sheet. For the green oil, blend the parsley, anchovies, olive oil, and lemon juice until smooth. To assemble, spread a few spoonfuls of béchamel in the bottom of a baking dish. Add one lasagna sheet, more béchamel, and half of the clams. Top with the second sheet, remaining béchamel, and the rest of the clams. Finish with Parmesan cheese and a generous drizzle of olive oil. Bake at 500°F (260°C) for 5–7 minutes, or until golden brown and bubbling. Finish with the green oil and serve immediately. 🦪

Amine Laabi

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Region: CA

Wednesday 08 July 2026 13:20:50 GMT